Crockpot Chicken Chili

Updated April 3, 2017
print This slow cooker chicken chili is loaded with vegetables and flavor. Feel free to use frozen cooked corn kernels -- about 1 1/2 cups -- in place of the canned corn.

Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hour 20 minutes



  1. Combine beans and boiling water in a 4 to 6-quart slow cooker.
  2. Add onion, garlic, jalapeno pepper, cumin and chili powder to pot; stir to blend. Place chicken on top. Quarter squash lengthwise and remove seeds. Cut crosswise into 3/4 inch pieces. Add to pot.
  3. Cover and cook on low heat for 7 to 9 hours, or until the beans are tender. Stir in hominy, sour cream, salt, lime juice and chopped cilantro.
  4. Spoon into bowls. Garnish with sour cream, diced tomato and cilantro leaves.
Adapted from a September 1995 Family Circle

Serves 6

Calories per serving: 470
Fat per serving: 5.3g


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